Wednesday, May 1, 2013

Free Recipe Wednesday! (Crispy Cheddar Chicken)

Hello again everyone and welcome to a new edition of Free Recipe Wednesday. I've had a busy week and didn't have much time to prepare for today's post so luckily I came across this recipe on Facebook last night as I was winding down my day. This dish looks super delicious and looks pretty easy to make too. Plus it's baked so it's a little healthier than fried chicken. Personally I think panko bread crumbs would be a good substitution for the Ritz crackers but I bet it's delicious just the way it is. Hopefully I'll find out soon and let you all know. As always feel free to post comments if you've tried this before and let us all know what you think.

Crispy Cheddar Chicken

  • 2 lb Chicken Tenders (or 4 large Chicken Breasts)
  • 2 sleeves Ritz Crackers
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1/2 cup Whole Milk
  • 3 cup Cheddar Cheese (finely shredded)
  • 1 tsp Dried Parsley

For The Sauce:
  • 1 can Cream of Chicken Soup
  • 2 Tbsp Sour Cream
  • 2 Tbsp Butter

1. If using chicken breasts and not tenders, cut each chicken breast into 2 or 3 large pieces.
2. Crush crackers; season with salt & pepper.
3. Pour the milk, cheese and cracker crumbs into 3 separate dishes.
4. Dip each piece of chicken into the milk and then the cheese; press the cheese into the chicken with your fingers, then press the cheesy coated chicken into the cracker crumbs and press it in
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan; sprinkle the dried parsley over the chicken.
6. Cover the pan with foil and bake at 400 degrees for 35 minutes.
7. After 35 minutes, remove the foil and bake for an additional 10-15 minutes or until the edges of the chicken are golden brown and crispy.
8. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk; stir over medium high heat until the sauce is nice and hot. Serve sauce over the chicken.

No comments:

Post a Comment